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instant pot candied sweet potatoes on a serving plate

Instant Pot Candied Sweet Potatoes

Instant Pot Candied Sweet Potatoes are cooked with brown sugar, maple syrup, warm spices, and served with toasted marshmallows.
Course Side Dish
Cuisine American
Keyword Instant Pot Candied Sweet Potatoes
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 servings
Calories 595kcal
Author Catalina Castravet


  • 4 pounds sweet potatoes peeled and cut into thick chunks
  • 1 stick unsalted butter
  • 1 1/2 cups brown sugar
  • 1 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3 cups mini marshmallows


  • Wash, peel and cut the sweet potatoes into thick chunks.
  • Soak in a bowl of cool water for 5-10 minutes.
  • In the meantime, add the butter to a microwave-safe bowl and melt.
  • Next, stir in the brown sugar, corn syrup, cinnamon, and nutmeg into the melted butter.
  • Drain the sweet potatoes and add them to the inner pot. Pour the syrup on top of them.
  • Close the lid and the venting seal.
  • Using the steam button set the temperature to normal. Adjust the time to pressure cook for 5 minutes.
  • Once finished cooking, immediately open the vent steam using the quick release method.
  • Once all the steam has been released, carefully open the Instant Pot.
  • Sprinkle the mini marshmallows on top of the cooked candied sweet potatoes. Place the lid back so they melt from the residual heat for about 5-7 minutes.
  • Serve immediately and sprinkle a few more mini marshmallows on top, use a torch to melt/broil them.
  • Sprinkle a bit with cinnamon and serve.


Calories: 595kcal | Carbohydrates: 172g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 207mg | Potassium: 1216mg | Fiber: 9g | Sugar: 113g | Vitamin A: 42906IU | Vitamin C: 7mg | Calcium: 199mg | Iron: 2mg